a geologist bakes

March 11, 2015

Plum and apple crumble

Stop it. Don’t be so rash. It is a lovely dessert. Just because it sounds dull doesn’t mean you won’t be delighted to eat it after your dinner tonight. This crumbly recipe is perfect for the mangey weather at the moment and fruit is good for you. Also, it only takes a moment to make.

artistically strewn ingredients

Makes enough for two quite hungry people

Oven temperature 180 Celsius

Butter 20g

Caster sugar 25g

Self-raising flour 40g

Slightly under-ripe plums 4

Cox or Braeburn apples 2 large

Light muscavado sugar 1 tablespoon

Amaretti biscuits 4

Preheat the oven. Choose a small but deep ovenproof dish.

Put the butter, caster sugar and flour into a bowl and rub (watch the ‘rubbing technique’ here). Keep going until the mixture looks like coarse sand with an occasional pebble. Put to one side.

sandy crumble

Using a small knife slice little pieces of the plums (skins on) into the ovenproof dish. Peel the apples and slice them into the same dish. Mix the two camps of fruity pieces together so they’re evenly distributed.

almost finished and not even a sweat broken

Sprinkle the tablespoon of muscavado over the fruit.

Use your hands to crush the amaretti biscuits over the sugar and fruit – I know I used amaretti biscuits recently but I don’t like letting leftover ingredients go to waste so stop judging.

amaretti crushedcrumble scattered

Scatter over the sandy butter/flour/sugar mixture – see above.

Pop the crumbleful dish into the preheated oven and bake for 30mins or until the fruit is easily pierced with a sharp knife.

Enjoy it however you choose but I reckon vanilla ice-cream is a safe bet. Custard is lovely too, I even like the Bird’s custard and I don’t care how naf that is. Plain cream would also do just fine too.